Chorizo Carbonara

I didn’t plan my weekly menu over the weekend so therefore didn’t have a grocery list to go shopping either. My freezer was devoid of protein (one chicken breast and a pound of bacon) so we made a quick pit stop at the local Winn-Dixie with the intention of only buying some meat – whatever was BOGO that week. Even though chorizo was not on sale, Stuart wanted it (if you want to save money, leave your husband at home).

Because I didn’t want to rush back to the grocery store, I had to find a chorizo recipe where I had all of the ingredients on hand. I stumbled upon this Chorizo Carbonara. Chorizo Carbonara 1

This recipe might be the simplest Mexican Monday dinner yet! It only takes 4 ingredients and 10 minutes. It’s a pasta dish, so you know I’m one happy girl!

Chorizo Carbonara


  • 1/2 lb fettuccini pasta
  • 3 links Mexican chorizo, casing removed
  • 2 large egg yolks
  • 1/2 C heavy cream


  1. Cook pasta in salted boiling water until al dente.
  2. Brown chorizo in a small, non-stick skillet over medium-high heat, breaking up with a wooden spoon. Drain any excess fat.
  3. Whisk together egg yolks and heavy cream.
  4. Drain pasta. Using two forks, toss with cream mixture – make sure to do this quickly so as not to scramble the yolk and coat the pasta. Add in the chorizo.

*This recipe is adapted from Caroline at*

Chorizo Carbonara 2

One thought on “Chorizo Carbonara

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s